If you are building new or remodeling your
kitchen (as opposed to a refresh or “facelift”), your first step will be to
determine the layout. [To minimize expense, keep in mind that it’s best to plan
around existing structural considerations (load-bearing walls, air ducts, etc.)
and plumbing obstacles (location of sink, pipes).]
You will need a sheet of grid paper, a pencil
and the measurements of your current
kitchen for this step.
Ideally, kitchens are designed around what is
called the Work Triangle. This Work Triangle
cuts down on excess movement by centering the workspace. Moving from the food
storage center (i.e., refrigerator/freezer, pantry) to the food preparation
center (range, oven, cooktop and work surface) to the cleanup area (sink,
dishwasher) should be effortless. You will also need to take into account
traffic flows and direct them away from the Work Triangle.
A good rule of thumb in determining the
efficiency and effectiveness of your Work Triangle is this: the perimeter of
your triangle should measure no more than 26 feet and no less than 12 feet with
no one side of the triangle being more than nine feet or less than four feet.
After you have identified your Work Triangle,
it’s time to pinpoint the shape of your kitchen. Kitchens typically fall into
one of four primary shape categories: Single Wall,
Corridor or Galley, U-Shaped or L-Shaped.
Determine which shape works best with the square footage you’ve got and which
best accommodates your Work Triangle.
